This Pork Tenderloin is Plum Tasty

from the Bartolini kitchens

Pork Tenderloin - Plums  5Long-time subscribers to this blog know that I didn’t exactly jump at the chance to start canning. The word “reluctant” comes to mind, though “stubborn” might be more appropriate. Well, in August, 2011, I did start preserving foods, with most of my attention focused upon jams and jellies. It wasn’t long before I was awash in jams and jellies of every kind, as were many of my tasters, located both near and far alike.

At the time, I didn’t realize that there’s much more to jelly besides toast or peanut butter. The day I used fig preserves to stuff a pork loin changed the way I viewed my jams. So, when I made Damson plum jam last year, I was already thinking of pork roasts. I knew I was on the right track when my friend, Betsy, author of the wonderful Bits and Breadcrumbs blog, mentioned the very same thing…

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